The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Berta
Italian
  • 17-19 Alberta St,
    Surry Hills,
    Sydney, NSW
  • (02) 9264 6133,
    berta.com.au/
  • Lunch Fri noon-3pm

    Dinner Tue-Sat 6pm-11pm

Berta
-33.877862,151.210547

Jamie Irving isn't pushing the boundaries of Italian cuisine too far at this understated bistro - he's pushing impeccably sourced ingredients and presenting them without tricks. Tuesday nights are even dedicated to celebrating a seasonal ingredient such as chestnuts or chilli, or northern Italian cheeses, perhaps. The buzzy room befits a stylish crowd, with glossy polished concrete flanked by bottled pickles and a glass rear wall. Zucchini flowers are stuffed with ricotta, fried in a lacy batter and sweetened with honey from rooftop hives, while kingfish crudo is lightly oiled and flecked with chilli and punchy citrus segments. Pasta is a highlight - as you'd hope - with pappardelle coated in a rich sausage ragù. Desserts make the most of seasonal bounty, as with the rhubarb torte with a crumbly almond crust, and there are plenty of Italian wines offered by the glass. So take your time, take it easy and taste your way through Italy, from top to toe.  


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $7-$12

    M $16-$38

    D $14-$16

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Jamie Irving

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